Palm Heart Casserole

Ingredients:

• 3 x 400g jars of canned palm hearts, drained
• 0.5 cups extra-virgin olive oil
• 1 large onion, cut into 0.5 cm pieces.
• 6 cloves garlic, crushed
• 1 can (800 g) of canned crushed tomatoes
• 1 can (400 g) of canned chopped tomatoes
• A pinch of crushed red pepper flakes
• 1.5 tsp fish sauce
• 1 and 1/4 cups finely grated Parmesan (about 90 g)
• Fresh basil leaves, torn for sprinkling
• 1.5 cups quick-cooking polenta, cooked according to package directions, warm

Preparation:

1. Preheat the oven to 220°C (425°F), positioning the rack on the middle shelf. Place the palm hearts on several layers of paper towels to remove excess liquid. Season lightly with salt.
2. In a large skillet with high sides, heat 2 tablespoons of olive oil over medium-high heat until just shimmering. Fry the hearts of palm until golden brown on both sides, 2-4 minutes total. You may need to fry in two batches to avoid crowding the pan. Transfer to a baking sheet or large plate. Drain the oil and wipe the pan clean.
3. Add the remaining oil to the same skillet and heat over medium-high heat. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally, until the onion softens and darkens slightly, 6 to 8 minutes. Add the garlic and cook until softened, stirring constantly, about 1 minute. Add the pureed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt, and fish sauce, if using. Bring to a boil, then reduce the heat. Simmer, uncovered, for 15 minutes.
4. Season the sauce with salt, if needed, to taste. Carefully pour the sauce into a 22x32 cm baking dish. Add the toasted hearts of palm to the sauce, spreading them in a single layer, and sprinkle with grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Let stand at room temperature for 5 minutes before serving. Sprinkle with basil.
5. To serve, divide the warm polenta into 6 deep bowls and top with the hearts of palm and tomato sauce.